Books

Cured Meat, Smoked Fish & Pickled Eggs: Recipes & Techniques for Preserving Protein-Packed Foods

---

Easy to grab and satisfying to eat, preserved proteins go way beyond jerky. Food preservation teacher and cook Karen Solomon teaches you how to smoke, pickle, salt-cure, oil-cure, and dehydrate a variety of meats, dairy, fish, eggs, and other proteins economically and at home. Fifty-six creative recipes highlight the range of specialty foods that you can make yourself with these techniques, including smoked salmon, pickled beans, cured sardines, brined cheese, duck breast prosciutto, and, of course, beef jerky (eight varieties!).

---

Availability

Detail Information

Series Title

-

Call Number

641.6 SOL c

Publisher

North Adams, MA : storey publishing., 2018

Collation

6.9 x 0.6 x 8.9 inches

Language

English

ISBN/ISSN

9781612129037

Classification

641.6 SOL c

Content Type

-

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

Food sciences
cooking

Specific Detail Info

-

Statement of Responsibility

-

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment